Ingredients

The following ingredients have 2 Servings
  • 7oz (200gr) cooked spaghetti squash, about 2 cups
  • 1 egg, beaten
  • 3 tbs bread crumbs
  • 2 tbs grated Parmesan cheese
  • 2 tbs Dijon-style mustard
  • 1 tbs olive oil

Instruction

  • Squash:
  • Cut squash in half, or thirds, or fourths, widthwise, and remove seeds.
  • To cook squash in Instant pot:
  • Cook on high pressure for 7 minutes. Release pressure and remove squash.
  • To cook in oven:
  • Place in a baking dish. cover, and bake for 45 minutes at 400F, until the flesh is fork tender.
  • When cool enough to handle scrape out the squash strands. Refrigerate the unused portion for another day.
  • Squash Patties:
  • In medium bowl lightly beat egg.
  • Add bread crumbs, Parmesan, mustard and mix well.
  • Add squash and mix well.
  • Heat large nonstick skillet over medium heat with 1 tbs oil.
  • Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
  • Sauté 10 minutes, or until starting to brown.
  • Turn them and sauté other side the same.
  • Remove and serve.